Primary Research on the Optimization of Ammonia Nitrogen Degradation Fermentation by Saccharomyces cerevisiae
Zhe Wang
Abstract
Zhe Wang
Abstract
[Objective] In order to improve the ammonia nitrogen degradation ability by Saccharomyces cerevisiae,a primary research about the fermentation optimization was studied. [Method] By using single factor experiment,the effects of various carbon sources,nitrogen sources, inorganic salts and growth factors on JM14 growth were investigated in detail. Based on this result,the fermentation medium of Saccharomyces cerevisiae were optimized with orthogonal design. [Result]The results showed that the carbon source had a significantly effect on the growth of JM14,and the optimal fermentation medium was composed of sucrose 20 g / L,( NH4)2SO410 g / L,CaCl26 g / L,biotin 0. 1 g / L,NaCl 0. 1 g / L and MgSO40. 5 g / L. The number of JM14 obtained under the optimal fermentation medium was 7. 40 × 108CFU / ml. [Conclusion] The study optimized the fermentation medium for Saccharomyces cerevisiae,which will provide theoretical basis for industrialization application of Saccharomyces cerevisiae.
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[Objective] In order to improve the ammonia nitrogen degradation ability by Saccharomyces cerevisiae,a primary research about the fermentation optimization was studied. [Method] By using single factor experiment,the effects of various carbon sources,nitrogen sources, inorganic salts and growth factors on JM14 growth were investigated in detail. Based on this result,the fermentation medium of Saccharomyces cerevisiae were optimized with orthogonal design. [Result]The results showed that the carbon source had a significantly effect on the growth of JM14,and the optimal fermentation medium was composed of sucrose 20 g / L,( NH4)2SO410 g / L,CaCl26 g / L,biotin 0. 1 g / L,NaCl 0. 1 g / L and MgSO40. 5 g / L. The number of JM14 obtained under the optimal fermentation medium was 7. 40 × 108CFU / ml. [Conclusion] The study optimized the fermentation medium for Saccharomyces cerevisiae,which will provide theoretical basis for industrialization application of Saccharomyces cerevisiae.
Key concepts: Saccharomyces cerevisiae, Fermentation, Chemistry, Sucrose, Ammonia, Food science, Saccharomyces, Nitrogen